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Cheese Twists
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Ingredients:
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1 pkg Tenderflake Puff Pastry defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tbsp (15ml) water
½ cup (125g) freshly grated Parmesan
1 cup (250g) finely grated Gruyère cheese
1 tsp (5ml) minced fresh basil
1 tsp (5ml) kosher salt
Freshly ground black pepper
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Method:
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Preheat the oven to 375°F (190°C).
Roll out each sheet of puff pastry on a lightly floured board until it is 10" x 12"
(25cm x 30cm). Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with ¼ cup (62g) Parmesan, ½ cup (125g) Gruyère,
½ tsp. (2ml) basil, ½ tsp. (2ml) salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw with tongs and bake for another 2 minutes. Remove from oven using oven mitts. Don’t over bake or the cheese will burn. Cool and serve at room temperature.
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